My favorite winter food in Japan is nabe (hotpot), especially kimchie nabe. My current favorite kitchen tool is my tajine. I decided to try a hybrid that saves time.
Kimchie Nabe Tajine
1 block tofu, cut into large pieces
1/2 carrot, sliced
3-4 Chinese cabbage leaves. cut into bite sized squares
10cm of negi, cut diagonally
10cm daikon, sliced
50-100g shaved pork
1 handful bean sprouts
1/4-1/2 cup kimchie nabe sauce (the bottles contain a concentrate, I used it straight)
Directions in picture form:
Place daikon, tofu and stalks of Chinese cabbage into the tajine and microwave for four to six minutes. My microwave took six minutes to cook the daikon. I like tofu that has lost a lot of water so I put it in from the start. If you like more watery tofu, put it in in the next step.
Add the rest of the vegetables and meat. Drizzle the kimchie nabe sauce over top. Microwave for a further 3-4 minutes.
This is what you get. Serve alongside rice or by itself.